Today I madeĀ āMomofukuās Roasted Asparagus with poached eggs and miso butter recipeā
I love asparagus. I love poached eggs. and I love miso. Everything here sounds great to me! and todayās recipe turned out that way as well! The asparagus was perfectly tender and the poached egg oozed out as it should! The miso butter was slightly too salty - mainly because I had to use my salted butter and not the unsalted butter the recipe called for but oooooh well). Regardless, this was an extremely tasty dish!
Overall, I would give my attempt at momofukuās roasted asparagus with poached eggs and miso butter a 9 out of 10!
1ā2 cup shiro (white) miso
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more if needed
1ā2 pound thin to medium asparagus
Kosher salt
2 teaspoons sherry vinegar
4 poached eggs
Freshly ground black pepper
1. Make the miso butter: Combine the miso with 5 tablespoons of the butter in a small bowl and beat with a wooden spoon until well mixed; the butter should be one color, not a streaky mess. Reserve until needed; you can refrigerate it, well wrapped, for up to a few weeks.
2. Snap off the woodier bottom inch or so of each asparagus stalk. Use a vegetable peeler to shave away the tougher outer layer from each stalk, but donāt get carried away: you probably wonāt need to peel the stalks more than 2 or so inches up from the trimmed end.
3. Heat the remaining 3 tablespoons butter in a wide skillet over medium-high heat. Line a plate with paper towels for draining the asparagus. When the butter sends up the first wisp of smoke, put the asparagus in the pan. (Do not overcrowd the pan; cook in batches if necessary, draining each one, and refreshing the butter if the butter from the first batch smells scorched.) When the asparagus start to take on some color, 2 to 3 minutes, season them with a generous pinch of salt and turn the heat down to medium. Turn them with a spoon or spatula so they can color on the second side, another few minutes. When the asparagus are nicely browned and tender (but not exactly soft), transfer them to the paper towels to drain.
4. While the asparagus are cooking, heat the sherry vinegar in a small saucepan over medium heat. After half a minute, add the miso butter, turn the heat to low, and stir to warm it through. When the butter has loosened slightlyāit should still have a certain viscosity to it and shouldnāt be meltedāremove the pan from the burner and put it in a warm spot.
5. Season the cooked asparagus with another pinch of salt if needed. Smear a quarter of the warmed miso butter into a thickish puddle in the middle of each plate. Divide the asparagus among the plates and top each with an egg. Finish each dish with a few turns of black pepper, and serve at once.
Chang, David, and Peter Meehan. Momofuku. New York: Clarkson Potter, 2009. Print.
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